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Monday, November 21, 2011

Turkey Enchilada Casserole

The real name of this dish should be "Aunt Micki's Day-After-Thanksgiving Turkey Enchilada Casserole" named in honor of my sister-in-law who prepares this dish each year for the family. Thank you Micki for the recipe. We enjoyed it from many miles away!

This is a delicious way to use up leftover Thanksgiving Turkey. If you are fortunate enough to be able to find frozen Baca Chilies in your area the flavor is much more intense than using canned. As another option, a minced medium poblano pepper can be used in place of the Baca chilies.

In a large skillet add 1 TB canola oil and the garlic. Saute 3-4 minutes until garlic begins to brown. Add the defrosted green chilies (or minced poblano or canned chilies) to the oil and saute 10 minutes. Add both cans of soup and stir to combine. Once the mixture is heated thru add the shredded turkey and stir until turkey is warmed. Add salt and pepper to taste and set aside; keep warm.

In a large skillet heat about 1 cup of canola oil over medium-high heat. When frying the tortillas, the goal is to make them flexible, so they are easy to work with, but not totally crispy. A little crisp on the edges is good. Heat the tortillas about 5 seconds on each side, then place on paper towels to drain. Blot off any excess oil and place 6 cooked tortillas in the bottom of a 9 x 13 inch cake pan. This will create the bottom layer. Continue to cook the remaining tortillas and set aside.

Next, spoon 1/3 of the turkey mixture onto the layer of tortillas, smoothing to the corners. Add another layer of cooked tortillas, then 1/3 of the turkey mixture and repeat again for a total of 6 layers, finishing with the turkey mixture on top. Sprinkle with cheese and bake for 15 minutes or until cheese is melted.

Cut into 6 square portions and serve with Spanish rice and black or refried beans.